Tempeh vindaloo recipe
Don't be afraid of this one. Yes, it's spicy, but it also has a beautiful depth of flavour. To do it properly, four teaspoons of chilli powder is the right amount. For a milder but still hot curry, go for two teaspoons. Just make sure it's not extra-hot chilli powder – if it is, tone it down!
The curry stock is a bit of a labour of love but it's worth it and will yield four litres (seven pints), and freezes beautifully. Make sure to have a big enough saucepan to make it in.
Ingredients
For the curry stock spice mix- 2 large bay leaves
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp ground turmeric
- 1 tbsp salt
- 1 tsp chilli powder
- 1 tsp coriander seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp peppercorns
- 3 garlic cloves, peeled and grated
- 1 x 3cm/1inch piece fresh ginger, peeled and grated
- 1 tbsp vegetable oil
- 1 x 400g/14oz tin chopped tomatoes
- 4 l water
- 6 large onions
- 4 medium carrots
- 3 tomatoes
- 1 green pepper
- 1 red pepper
- 1 potato, cut into 2cm/1inch chunks
- 1 large brown onion, peeled and grated
- 3 large tomatoes, roughly chopped
- 6 garlic cloves, peeled and grated
- 1 x 3cm/1inch piece fresh ginger, peeled and grated
- 10 g fresh coriander (cilantro), finely chopped
- 1 tbsp vegetable oil
- 3 tbsp tomato purée
- 500 ml curry stock
- 2 tbsp white wine vinegar
- 400 g tempeh, cut into 2-3cm/1inch chunks
- 0.5 tsp salt
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 2 tbsp flour
- 1 tbsp vegetable oil
- 4 green cardamom pods
- 2 big bay leaves
- 2 -4 tsp hot chilli powder
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 0.5 tsp black peppercorns
- 0.5 tsp garam masala
- 1 x quarter tsp ground cinnamon
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
To make the curry stock
- Add the oil and all the spices to a large saucepan along with the grated garlic and ginger
- Cook for about 5 minutes then add the chopped tomatoes.
- Pour in 500ml/17fl oz of the water and leave to simmer.
- Meanwhile, prep your veg. Peel and roughly chop the onions; trim and roughly chop the other vegetables.
- Add all the veg to the pan along with 3½ litres/118fl oz of water. Lower the heat, cover the pot and simmer for about 1 hour, stirring occasionally.
- Find and remove the bay leaves then use a stick blender to blend the stock in the pan until completely smooth. Use straight away or leave to cool to room temperature.
- Divide the cool stock between containers and store for up to 3 months in the freezer.
To make the vindaloo
- Add the potato chunks to a pan of boiling salted water. Place a steamer or colander on top, add the tempeh and cover. Cook the potatoes and steam the tempeh for 7 minutes. Remove the tempeh and set aside. Drain the potatoes.
- Measure the salt, turmeric, chilli powder and flour for the tempeh into a bowl. Stir to combine then add the steamed tempeh and toss to coat completely.
- Place a frying pan over a medium-high heat and pour in the vegetable oil. Add the tempeh to the hot oil and fry for about 10 minutes, stirring regularly, until lightly browned. Remove and set aside.
- Measure the vindaloo spice mix into the dry frying pan. Add the tablespoon of oil and place on a medium heat.
- Cook for 2 minutes, adding half a cup of water to loosen if it gets too dry.
- Add the grated onion and a pinch of salt. Sauté for 5-7 minutes, stirring frequently, until the fragrances have released. Add the garlic and ginger and cook for 3 more minutes.
- Add the tomato purée and a large splash of water. Cook for 3 minutes, stirring frequently.
- Add the stock, vinegar, chopped tomatoes, tempeh and potatoes. Reduce the heat to medium-low and simmer for 10 minutes. Taste and adjust the seasoning, adding more spice mix, salt or vinegar if needed.
- Top with the chopped fresh coriander and serve.
This recipe is from BOSH! on a Budget by Henry Firth and Ian Theasby (HQ, HarperCollins). Available now, £16.99.
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